The finest FRUITS

Great wine from Marlborough is paired with signature dishes from an iconic ocean-side eatery in a delicious meeting of land and sea

If ever a restaurant captured the essence of the city it calls home, it is Sails.

Because dinner at this seafood institution comes with a generous side of Auckland Harbour view: gaze out of the large windows and you’ll see the bridge, the masts of yachts stretching into the distance, Rangitoto island squatting low on the horizon. The vista changes of course, subtly, throughout the day. And subtle change is also the secret to Sails’ success.

For more than three decades, Sails has been serving up superb seafood and first-class service. For 27 of those years, Bart Littlejohn has been at the helm, steering a steadfast course through passing trends, raging fads and changing customer appetites. Bart puts Sails’ longevity down to the fact it’s owner-operated, not part of a chain, and that while it has evolved over time – “I don’t stand still” – he’s strived to ensure he keeps “the whole Sails feeling going”. “I like to do it in a classic style that won’t date quickly.”

A restaurant with this kind of pedigree needs high-calibre wines to match. O:TU Vineyards in the Awatere Valley fits the bill nicely, producing vintages that embody the passion, skills and know-how the world associates with wines from the Marlborough region. And the matching of O:TU’S

Marlborough Sauvignon Blanc 2016 with the Snapper Ceviche from Sails’ six-course signature tasting menu is the ultimate in refinement. Flavours of white peach, honey melon, gooseberry, currants and flinty minerals romp through the mouth and – just like the snapper it accompanies – this wine beautifully expresses its place of origin. It’s a subtle pairing that honours Sails’ philosophy of letting the kai moana speak for itself.

“We do very little to our seafood; we’re very cautious about how we cook it, we don’t overdramatise the sauces. Fish is so delicate; you can’t go over the top,” says Bart.

Onto the meat section of the Signature Menu, and the O:TU Reserve Hawke’s Bay Syrah 2016 is partnered with the Hawke’s Bay Lamb with Green Peas. Plush and juicy, with bold dark berry notes, it’s a gorgeous drop eminently worthy of this roast-with-the-most.

In the deft hands of head chef Jason Blackie, Sails has evolved to cater for everything from vegan to halal. “My staff and chefs will do their best to fulfil any special dietary requirement. You’re in a serious restaurant with serious customer service.”

Serious restaurant. Serious food. Sensational wine. No wonder Sails is still making waves.